You, my dear Buzz Blog friends, may recall that last summer I tested the Grilled Tomatoes & Basil Pita Bread recipe and fell in LOVE with fresh basil. It has a sweet scent and vibrant taste - there is no substitute for the real thing! So I set out to grow my own basil this summer in order to keep the delicious herb on hand for quick cooking the whole season. Of course, that little packet of seeds turned into more sprouts than I bargained for. So, I am now on the hunt for other recipes that incorporate basil - before my bumper crop goes wild.
That's when I discovered a recipe in the recent Pillsbury Bake-Off® Contest. It won in the Breakfast and Brunch category... and basil is a key ingredient! Ding, ding! It was time to try the Tomato-Basil Eggs Alfredo in Bread Baskets. The ingredients may seem like an unusual combination, but I promise you, this recipe won for a reason!
To make your winning breakfast, begin by setting your oven to 375 degrees F. The prep work is simple: spray a large cookie sheet with no-stick cooking spray. Then rinse your fresh tomato and basil. Cut six thin slices from the tomato and dice what remains. Chop your fresh basil until you have a tablespoon and a half or so. Set aside.
Now unroll your refrigerated breadsticks and separate them. Take six and wind them into individual coils. Start at the middle and spread them into round bases for your bread baskets.
Take the remaining six breadsticks and twist them around the basket bases. Pinch the ends together to seal the ring. Then spread a heaping teaspoon of pesto into the bottom of each basket.
Top the pesto off with one slice of tomato and a sprinkle of salt and pepper. Place the pan in the oven to bake for 10-15 minutes.
While the bread baskets are baking, beat together your eggs and half-and-half (or milk). When thoroughly combined, stir in a tablespoon of the chopped basil.
Pull out your skillet and melt the butter over medium heat.
Add the egg mixture to the skillet. Allow it to cook for a few minutes, gently using a spatula to lift the cooked portions to the top as they solidify.
After the eggs are cooked but still moist, it's time to fold in the alfredo sauce .
About this time is when the edges of the bread baskets will be golden brown and ready to remove from the oven.
Finally, place a scoop of eggs on each bread basket and sprinkle a little diced tomato and that fresh basil over each serving. You'll be amazed by how beautiful and flavorful your breakfast is!
Did you enjoy making Tomato-Basil Eggs Alfredo in Bread Baskets? Do you have other ideas for using basil? I'd love to hear about it.
Stop by next Monday when I take on another breakfast treat - coffee cake.
Amanda is paid to write for the Land O'Lakes Recipe Buzz® Blog.
Bake-Off is a registered trademark of General Mills ©2010